A favorite street food in Malaysia. When I used to wait for my fried kuey teow at my favorite kuey teow hawker stall, I was always fascinated by the lightning speed that the dish is prepared in. The trick is to wok fast and use high heat. The kuey teow master wok so much, his spatula was ground down to the shape of the wok.
Chef’s tip: It is very important that the dish is cooked one serving at a time for maximum “wok hay” (wok’s breath).
6 tablespoons dark soy sauce
9 tablespoons light soy sauce
2 tablespoons fish sauce
9 tablespoons water
4 lb fresh flat rice noodles
10 cloves of garlic, minced to make about 10 teaspoons of minced garlic
20 oz shelled uncooked medium-sized shrimps
12 oz Chinese chives
12 oz / 4 cups bean sprouts
4 Chinese sausage, thinly sliced
20 tablespoons/ 1 ¼ cup canola oil, in a squeeze bottle
Sri Racha chili sauce (optional)
Preparing the ingredients:
1. Mix soy sauces and water together. Transfer to a squeeze bottle. Set aside.
2. Place the remaining ingredients mise-en-place, and roughly divide each ingredient into 10 portions
Cooking the dish – 1 serving at a time:
3. Heat a cast iron pan or a wok on high heat
4. Add 1 tablespoon oil, add 1 portion (1/10th of the ingredient) of Chinese sausage and sauté 1 minute till fragrant. Push to the side of the wok.
5. Add ½ teaspoon of garlic and a portion of shrimp and saute until shrimp turns pink. Push to the side of the wok.
6. Add 1/2 tablespoon of oil and another ½ teaspoon of garlic and for spicier option, add ½ teaspoon Sri Racha. Sauté 30 seconds, add 1 portion of noodles. Drizzle 2 tablespoons soy sauce mix over the noodles, toss on high heat till noodles are well coated. Push to the side of the wok.
7. Make a well in the middle, add 1/2 tablespoon of oil. Break in an egg, drizzle in a teaspoon of soy sauce mix, let it cook like a sunny side up, until eggs are whit but still slightly runny, then scramble the eggs into the noodle mixture.
8. Add 1 portion each of bean spouts and chives. Toss to mix.
9. Serve immediately.
Repeat for each serving.
One Response to “Penang Fried Kuey Teow”
Leave a Reply
- Cumin Lamb Kebabs
- Cucur Udang
- Pulut Panggang
- Ice Kacang
- Ice Vegetables “Sheet Choy”
- Coconut Tartlets
- Pork and Cabbage Steamed Buns
- Roti Jala – Lacy Pancake
- Lamb Curry
- Chicken Satay with Peanut Sauce
- Pulut Tekan with Kaya Curd
- Basil Fried Eggplant
- Pork and Shrimp Dipping Sauce with Crispy Rice Crackers
- Thai Curry Crabs
Career swap: Trading the corporate pinstripes for a chef's toque
- San Jose Mercury News
- Oakland Tribune
- Contra Costa Times
- Centre Daily Times
Ten Ethnic Cooking Classes Around the Bay Area
- KQED Bay Area Bites
Social networking site connects home, professional chefs.
- San Jose Mercury News
Malaysian cooking classes in the San Francisco Bay Area.
Judging panel for CookEatShare's Thanksgiving Recipe Contest.
Teacher with the hot behind ...comment.
- New York Times
- International Herald Tribune